Loire

Question 1

Appellations of the Pays Nantais

Answer 1

Coteaux d'Ancenis
Fiefs Vendéens
Gros Plant du Pays Nantais
Muscadet
Muscadet Coteaux de la Loire
Muscadet Côtes de Grandlieu
Muscadet Sèvre-et-Maine

Question 2

Muscadet Sèvre-et-Maine AOP Subzones

Answer 2

Clisson
Gorges
Le Pallet

Wines labeled with a subzone may not include sur lie on the label

Question 3

Muscadet Sèvre-et-Maine AOP Styles & Encepagement

Answer 3

Blanc: 100% Melon de Bourgonge

Question 4

Muscadet Sèvre-et-Maine AOP Minimum Potential Alcohol

Answer 4

Muscadet Sèvre-et-Maine: 10%

Muscadet Sèvre-et-Maine (with subzone designation): 11%

Question 5

Muscadet Sèvre-et-Maine AOP Minimum Must Weight

Answer 5

Muscadet Sèvre-et-Maine: 161 g/l

Muscadet Sèvre-et-Maine (with subzone designation): 178 g/l

Question 6

Muscadet Sèvre-et-Maine AOP “Sur Lie” Requirements

Answer 6

1. The wine must be kept on its lees (in either tank or barrel) after fermentation until at least March 1 of the year following the harvest
2. The wine is bottled directly off its fine lees between March 1 and November 30 of the year following the harvest, and not marketed until at least March 8

Question 7

Principal Soils of Muscadet Sevre-et-Maine AOP

Answer 7

Clisson: Granite
Gorges: Clay and gabbro (igneous rock)
Le Pallet: Gneiss, quartz, and gabbro

Question 8

When was Muscadet Sevre-et-Maine AOP established?

Answer 8

1936

Question 9

Muscadet Côtes de Grandlieu AOP

Answer 9

Style: 100% Melon de Bourgogne
Can produce Sur Lie wines. Requirements:
-The wine must be kept on its lees (in either tank or barrel) after fermentation until at least March 1 of the year following the harvest
-The wine is bottled directly off its fine lees between March 1 and November 30 of the year following the harvest, and not marketed until at least March 8
Minimum Alcohol: 10%
Minimum must weight: 161 g/l
Established in 1994

Question 10

Muscadet Coteaux de la Loire AOP

Answer 10

Styles: 100% Melon de Bourgogne. Can be sur lie

Sur Lie Requirements:

• The wine must be kept on its lees (in either tank or barrel) after fermentation until at least March 1 of the year following the harvest
• The wine is bottled directly off its fine lees between March 1 and November 30 of the year following the harvest, and not marketed until at least March 8

Established in 1936

Question 11

Muscadet AOP

Answer 11

Styles and Encépagement:

• Blanc: 100% Melon de Bourgogne
• Blanc Nouveau/Primeur
• Blanc “Sur Lie”
• All Muscadet wines may include the geographical designation “Val de Loire” on the label

Minimum Potential Alcohol:
Muscadet: 9.5%
Muscadet “Sur Lie”: 10%

Minimum Must Weight:
Muscadet: 153 g/l
Muscadet “Sur Lie”: 161 g/l

“Sur Lie” Requirements:

• The wine must be kept on its lees (in either tank or barrel) after fermentation until at least March 1 of the year following the harvest
• The wine is bottled directly off its fine lees between March 1 and November 30 of the year following the harvest, and not marketed until at least March 8

Established in 1937

Question 12

Tributaries of the Loire that run through Nantais

Answer 12

Sevre

Maine

Question 13

Gros Plant du Pays Nantais AOP

Answer 13

Styles and Encépagement:
Blanc:
-Principal Variety: Min. 70% Folle Blanche (Gros Plant)
-Accessory Varieties: Montils and a max. 10% Colombard
-Blanc “Sur Lie”
-Folle Blanche may only account for a min. 50% of the encépagement through 2030
-All Gros Plant wines may include the geographical designation “Val de Loire” on the label

Established in 2011 (VDQS in 1945)

Question 14

Fiefs Vendéens AOP Subzones

Answer 14

Brem
Chantonnay
Mareuil
Pissotte
Vix

Question 15

Fiefs Vendéens AOP

Answer 15

Styles and Encépagement:
Blanc:
-Principal Variety (Min. 60%): Chenin Blanc
-Complementary Varieties (Min. 10% combined): Chardonnay (Grolleau Gris is also considered complementary in Brem, and Sauvignon Blanc is also considered complementary in Vix.)

Rosé:

• Principal Varieties (Min. 80%): Gamay and Pinot Noir (In Brem and Chantonnay, the encépagement requires a min. 50% Pinot Noir and a min. 20% Gamay. In Mareuil, Pissotte, and Vix, the encépagement requires a min. 50% Gamay and a min. 30% Pinot Noir.)
• Accessory Varieties: Cabernet Franc, Cabernet Sauvignon, Négrette (Grolleau Gris is considered complementary in Brem)

Rouge:

• Principal Varieties: Cabernet Franc, Négrette, Pinot Noir (In Brem and Pissotte, the encépagement requires a min. 50% Pinot Noir and a min. 20% Cabernet Franc. In Chantonnay, Mareuil, and Vix, the encépagement requires a min. 50% Cabernet Franc, and a min. 20% Pinot Noir. Négrette is always at a min. 10%.)
• Accessory Varieties: Cabernet Sauvignon, Gamay

All Fiefs Vendéens wines may include the geographical designation “Val de Loire” on the label

Established in 2011 (VDQS in 1984)

Question 16

Coteaux d’Ancenis AOP

Answer 16

Styles and Encépagement:

• Blanc: 100% Pinot Gris
• Rosé: 100% Gamay
• Rouge: 100% Gamay
• Varietally-Labeled “Malvoisie”: 100% Pinot Gris

All Coteaux d’Ancenis wines may include the geographical designation “Val de Loire” on the label

Established in 2011

Question 17

Ocean near Pays Nantais

Answer 17

Atlantic

Question 18

Climate of Pays Nantais

Answer 18

Maritime: cool, wet

Question 19

Appellations for Melon de Bourgonge

Answer 19

1. Muscadet AOP
2. Muscadet Coteaux de la Loire AOP
3. Muscadet Côtes de Grandlieu AOP
4. Muscadet Sevre-et-Maine AOP

Question 20

Ideal ABV for Melon de Bourgogne and why

Answer 20

10 (min)-12%

to ensure a lighter, fresher character

Question 21

Producers of Muscadet Sèvre et Maine AOP

Answer 21

1. Pierre Luneau-Papin (Pierre de La Grange)
2. Domaine de la Pepière
3. L’Ecu
4. Landron (Domaine de la Louvetrie)
5. Eric Chevalier

Question 22

Hermine d’Or

Answer 22

An unofficial label term adopted by producers of Muscadet Sevre et Maine producers. Promotes terroir and stresses ageability.

Question 23

Climate of Anjou-Saumur

Answer 23

Continental

Question 24

AOPs of Anjou Saumur

Answer 24

1. Anjou AOP
2. Anjou-Villages AOP
3. Anjou Villages Brissac AOP
4. Anjou Coteaux de la Loire AOP
5. Bonnezeaux AOP
6. Cabernet d’Anjou AOP
7. Cabernet de Saumur AOP
8. Coteaux de l’Aubance AOP
9. Coteaux du Layon AOP
10. Coteaux de Saumur AOP
11. Haut-Poitou AOP
12. Quarts de Charme AOP
13. Rose d’Anjou AOP
14. Saumur AOP
15. Saumur-Champigny AOP
16. Savennières AOP
17. Savennières Coulée de Serrant AOP
18. Savennières Roche Aux Moines AOP

Question 25

What area is the center of Loire's sparkling wine production?

Answer 25

Saumur

Question 26

What is Pineau de la Loire?

Answer 26

sweet and dry interpretations of Chenin Blanc in Anjou

Question 27

Anjou AOP Styles & Encepagement

Answer 27

Blanc: Chenin+max 20% Chard/Sauvignon Rouge: Cab Franc & Sauvignon + max. 30% Pineau d'Aunis and Grolleau (max 10%). Rouge can also be Primeur/Nouveau Anjou Gamay: 100% Gamay. Can be primeur/Nouveau Vin Mousseaux Blanc: min 70% Chenin, plus Cab Franc, Cab Sauv, Grolleau, Grolleau Gris, Pineau d'Aunis, Gamay. Max 20% Chardonnay. Must be traditional method & spend 9 months on lees. Vin Mousseaux Rosé: cab Franc, Cab Sauv, Cot, Gamay, Grolleau, Grolleau Gris, Pineau d'Aunis. Must be traditional method, min. 9 months lees)

Question 28

Savennières Roche aux Moines AOP

Answer 28

Styles & Encepagement: 100% Chenin Blanc of all sweetness levels. Minimum Alcohol Levels: - Sec: 12.5% (11.5 acquired) - Moelleux/Doux: 15.5% (11.5% acquired) Minimum Must Weights: - Sec: 204 g/l - Moulleux/Doux: 255 g/l Chaptilization prohibited. Manuel harvesting required. SOils: steep slopes of blue schist w/volcanic debris. Established in 2011

Question 29

Savennières Coulée de Serratn AOP

Answer 29

``` Monopole of Nicolas Joly Three Sections: -Grand Clos de la Coulée -Clos du Château -Les Plantes ``` Styles: 100% Chenin of all sweetness levels Same alcohol/must weights as Roche aux moines chaptilization is prohibited. Manuel harvesting required. Steep slopes of blue schist w/volcanic debris. Established in 2011

Question 30

Savennières AOP

Answer 30

Communes: Bouchemaine, La Possonnière, Savennières Styles & Encepagement: -Blanc Sec to Doux: 100% Chenin Minimum Potential Alcohol: - Savennières Sec: 11.5% (11% acquired) - Savennières Demi-Sec/Moelleux/Doux: 12.5% (11% acquired) Minimum Must Weight: - Savennières Sec: 186 g/l - Savennières Demi-Sec/Moelleux/Doux: 212 g/l Chaptilization prohibited for wines of demi-sec of sweeter Manuel harvesting required RS Requirements: -Sec: Max. 4 g/l (max. 8 g/l if total acidity is within 2 g/l of the residual sugar) -Demi-Sec: Max. 18 g/l (no longer explicitly stated as of 2011) -Moelleux: 18-45 g/l (no longer explicitly stated as of 2011) -Doux: more than 45 g/l (no longer explicitly stated as of 2011) Established in 1952

Question 31

Saumur Champigny AOP

Answer 31

Styles & Encepagement: Rouge: Cabernet Franc (principle). Max 15% combined Cab Sauv & Pineau d'Aunis Soils: Tuffeau Established in 1957

Question 32

What is Tuffeau?

Answer 32

chalky, fine-grained limestone